Corn – and – Ham Risotto

Preparation Method

1. Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
2. Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes. Stir in ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
3. Serve immediately topped with additional chives.

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2 tbsp. extra-virgin olive oil
1 large shallot, chopped
2 garlic cloves, chopped
1 1/2 c. arborio rice
3/4 c. dry white wine
Kosher salt
Freshly ground black pepper
4 c. chicken stock, divided
2 c. fresh corn kernels (from about 3 ears)
8 oz. shredded smoked ham
4 oz. white Cheddar cheese, grated (about 1 c.)
1/4 c. thinly sliced fresh chives, plus more for serving